Roasted Tomato Salsa

This spicy roasted salsa has a nice kick to it, but it’s not a fiery heat where you’re making a mad dash for milk. It’s just right. My parents have tons of tomatoes this year and they’re growing faster than we can eat them so we have been testing various tomato recipes.

My husband first discovered a variation of this salsa on Foodgawker and it was one of the most gawked of all time. He was curious. Since then, we’ve had a steady stream of this salsa in the fridge compliments of my husband (it keeps really well in the refrigerator by the way).

I think it tastes even better the next day after the flavors have had time to meld. Try it over fajitas or serve with a pile of chips. This is good stuff!

How to make Roasted Tomato Salsa:

Preheat oven to 375°F. 1. Cut tomatoes, onions and peppers in half. Scrape out seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 30 minutes or until tomatoes and onions are soft.

2. After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don’t turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.

3. Let vegetables cool down a bit then use a food processor to blend everything together along with a bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish, (feel free to discard tomato juice for a thicker salsa).

I had to do it in 4 batches because my food processor is small (I’m dreaming of a full size one…). Let salsa cool to room temp if it’s not already and refrigerate until ready to serve.

Credits: This recipe was adapted from One Particular Kitchen’s Salsa Roja.

Roasted Tomato Salsa

4.88 from 8 votes

Prep Time:15minutes

Cook Time:30minutes

Total Time:45minutes

This spicy roasted salsa has a nice kick to it, but it's not the kind of heat where you're making a mad dash for milk. It's just right. It keeps really well in the refrigerator. I think it tastes even better the next day after the flavors have had time to meld. Try it over fajitas or serve with a pile of chips. This is good stuff!

Author:Natasha of NatashasKitchen.com

Skill Level:
Easy

Cost to Make:
Varies by Season

Ingredients

Roasted Tomato Salsa Ingredients:

15-20medium tomatoes

5-10Serrano peppersor 5-10 jalapeño peppers

1red or green bell pepperoptional (we use it when we have one on hand)

Instructions

Preheat oven to 375°F.

Cut tomatoes, onions and peppers in half. Scrape out the seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 25 minutes or until tomatoes and onions are soft.

After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don't turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.

Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa. If your food processor is small, process in a few batches then mix it all together. Let cool to room temp, then cover and refrigerate until ready to eat.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Nope! We haven’t tried since it doesn’t seem to miss it being a roasted salsa. 🙂 Give it a whirl and if you add lime, let me know how you like it! 🙂 Reply

Dee

September 28, 2017

Firstly, I made this about a month ago and it was absolutely delicious! Now I have a second batch of tomatoes from my garden to make more. I was wondering if you could can this salsa in jars? Thanks! Reply

natashaskitchen

September 29, 2017

Hi Dee, this one is not designed for canning and I’m not sure if processing it in the water bath would adversely affect the consistency or flavor, or if there is enough salt/acidity to preserve it for canning. We always make a ton of this salsa when the garden vegetables are here and portion it in freezer safe ziploc bags for the winter. It still tastes completely amazing once it is thawed. Reply

Rust

September 19, 2017

Made this today with a huge batch of tomatoes from my garden. Came out absolutely perfect! Thank you! Reply

Ahhh smells so good in the oven:)))!! Just cannt wait to try this, first time making this!! Wish me luck:)!!
Your the best, love all ur recipes! Reply

natashaskitchen

August 14, 2016

Christina, thank you for such a sweet comment 😊. Let me know how it turns out. Reply

Cristina

August 13, 2016

Hi Natasha!! Have u tried the “smart stick Variable speed Hand Blender”? What do u think of that one to use for this recipe? Reply

natashaskitchen

August 14, 2016

I think you could make an immersion blender like that work, just be careful not to purée it. Reply

Aigul

February 7, 2016

Natash thank you so much, so far this is the third dish I’ve tried from your blog. This salsa is amazing! The only mistake I made is that I cut everything in two. Next time I have to multiply it instead! Thank you very much ! Reply

natashaskitchen

February 7, 2016

Awesome! I’m so happy you liked it :). We make a ton of this salsa in the summer months when tomatoes are at their peak of yumminess and we freeze them flat in freezer safe ziplocs. It freezes beautifully. We thaw one bag at a time and enjoy it all winter long. It’s so much tastier than store-bought and healthier too! But seriously, I’m so happy you liked it! 🙂 Reply

Nicole

August 10, 2015

Natasha, this recipe is awesome! I grew 100s of yellow and red cherry tomatoes so that is what I used. 🙂 DELICIOUS!!! Reply

HI! this look so good! I eat salsa with everything it seems and I can’t wait to try this recipe. I have never tried to make it on my own for some reason. I have 2 questions:
1) are the yellow onions the sweet ones (like vidalia) or just regular?
2)how do you store it in the fridge? how long does it keep? (bc 10 cups seems like a lot even for me 🙂 Reply

natashaskitchen

June 3, 2015

They are just regular onions, but you can use vidalia if that’s what you have :). We freeze what we don’t eat n sandwich sized ziploc bags. Lay them flat in the freezer and thaw in cold water when ready and it’s seriously just as good as when it’s fresh. You can store it 3 or 4 days in the fridge. Reply

Valentina

October 24, 2014

Just tried this recipe, turned out okay. Bunch of cilantro seems to be way too much, didn’t really like it’s overpowering flavor 🙁 Reply

natashaskitchen

October 24, 2014

I guess I’m a cilantro lover :). I did not notice overpowering flavor of cilantro. Valentina, did you you happen to have larger bunch of cilantro? Reply

Valentina

November 2, 2014

Now that i look at your pictures, im sure I had a larger bunch haha, the first one i found in Fred Meyer. Oh well! I really like a lot of your other recipes though, thanks for posting! 🙂 Reply

Olivia

September 28, 2014

This is the BEST, EASIEST and FOOL PROOF salza recipe ever! Of course everything we try from NK is fantastic, but this one is a keeper!!! Reply

This was so tasty! We made it with all fresh ingredients the other day and everyone loved it. I wrote about it on my blog and linked back to your site for the original recipe. Just spreading the blog love. <3 genkikitty.wordpress.com/2014/08/20/fresh-produce Reply

natashaskitchen

August 20, 2014

Thank you so much for sharing it with your readers! I’m so happy you enjoyed the recipe! Thank you for the awesome review! 🙂 Reply

Ira

March 3, 2014

Can’t wait to try… LOVE your website!! How long can I keep this in the fridge before it goes bad? Couple days ok? Reply

natashaskitchen

March 3, 2014

Couple days is fine. For longer period of time I would recommend to freeze it in the Ziploc bag. Reply

Ira

March 4, 2014

Ok, so, I was craving this so bad I didn’t want to wait til summer for the garden veggies. I made a half batch with store bought veggies. And it turned out so delicious!!! I will never get store bought salsa again! This was perfect! Thanks so much for the recipe!! This is a keeper! And I was worried it would go bad in the fridge. …btw, it’s gone!! Now I want more! Reply

natashaskitchen

March 4, 2014

Now wait until you taste how amazing it is with in-season veggies. We seriously had like 40 full ziploc bags of these in the freezer for winter and ran out 2 months ago! 🙂 Reply

Nadia

September 10, 2013

Hi Natasha! Made this salsa three times already; love it!! So super good. Never lasted more than two days. But now I wanna try to make a couple batches and can it. Do you think that might work? Or keep it fresh in the fridge in Mason jars. How long do you think it would last in the fridge? I wanna use up some of the loads of tomatoes in the garden, and I prefer this stuff over adjika 😉 Reply

natashaskitchen

September 10, 2013

I think it would stay good in the fridge 1 week. To be honest, we eat it up pretty quickly too! I haven’t tried canning it to keep it on the shelf. You’d have to cook the whole mixture and do all that sterilizing business. 🙂 I’m so glad you enjoyed the recipe. We’ve been making this weekly with all the wonderful tomatoes from my mom’s garden 🙂 Reply

mira

August 13, 2013

Hello Natasha!! Your website is AMAZING. Thanks so much for sharing all your recipes. Its so easy to follow and always turns out GREAT!
Mira Reply

Tried this recipe over the weekend, and loved it ! made it again today 🙂 I love that its a 100% veggie recipe, no oil 🙂 I think this will be a once a week( at least) new tradition ! Reply

natashaskitchen

August 12, 2013

Isn’t that great? We just took out a batch from the oven; taking it to camp!! 🙂 Reply

uzmazia

August 7, 2013

hi natasha…!i m from pakistan.plz tell me about cillentro..and bell peppers or their substitute.is it also available in pakistan? ur recipies r tried all over the world who ever uses facebook. i luv ur recipies… Reply

natashaskitchen

August 7, 2013

Cilantro might be called “coriander” in Pakistan, and bell pepper (Capsicum) is optional. I can’t really tell you if they are sold in Pakistan, but try to look at vegetable stands in the market. Thank you for the compliment Uzmazia :). Reply

Hi Natasha,
I made this salsa today. It was pretty good. We didn’t have any cilantro or the little hot peppers so I added parsley and dried hot peppers. Tastes similar to the salsa at the Mexican restaurant. I will try to leave some tomatoes a little more chunky next time. Reply

natashaskitchen

August 5, 2013

I think you’d love it with the serranos and cilantro! Make sure you give it a try! 🙂 Reply

D

August 5, 2013

What an interesting idea to roast tomatoes for salsa. I think a good salsa recipe is a must have for every cook! Reply